Few names resonate as deeply in the hearts and stomachs of LA foodies as Wolfgang Puck. The Cali cuisine legend has outdone himself here at Cut, in the ritzy Four Seasons Beverly Wilshire hotel, where the fare is as sumptuous as the aesthetic is spare. Richard Meier’s placid, all-white design sets a chic, clean stage for Puck to perform, and perform he does. All the time-honored steakhouse classics are turned up a notch: Maryland blue crab and Louisiana shrimp cocktail, herbed fries, creamed spinach with organic fried egg and potato tarte tatin. The Cut’s winning trophy has to be the marvelous meat grilled over hardwood and charcoal, then finished off by a 1,200 degree broiler. Be it genuine Japanese Wagyu beef filet mignon, USDA prime porterhouse, or a 35-day aged Nebraska corn-fed rib-eye, carnivores will have plenty to dream about. Cut is one Los Angeles restaurant that’s not for the faint-hearted.